Any type pot will do -- from plastic to terra cotta. Layer some gravel or broken pottery in the bottom of the pot to keep all the soil from sliding through the drainage holes. Then add some potting soil mix, adding about 1 teaspoon of lime (figure A) for a 4-1/2 inch pot. Then plant your herbs, leaving them enough room to grow (figure B). Herbs can dry out quickly, so water when the top inch of soil or so feels dry. About once a month, add an all-purpose food fertilizer. Clip or pick leaves (figure C) on a regular basis to cook with. Check your plants often and make sure the roots are not protruding from the bottom of the pot. If they are, it is time to transplant the herbs to a more spacious accommodation. Following is a list of what herbs goes best with what foods: - Basil goes well with vegetables and garlic.
- Chives is good with soups, salads, chicken, potatoes, and even egg dishes.
- Coriander complements salads, vegetables and poultry
- Dill tastes good with fish, cream cheese, and cucumber
- Fennel is good with oily fish, salads, and cooked vegetables.
- Mint goes with sauces, syrups, teas and desserts.
- Oregano and marjoram complements beefs, soups, pastas and many vegetables.
- Rosemary is good with lamb roast, pork, pigeon and sausage.
- Sage goes with omelets, bread to stews, and tomatoes.
- And, thyme tastes good with meat, game, poultry and shellfish.
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